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Butternut Squash Flatbread

Which do you prefer – salty or sweet? You know, food preferences say a lot about you!

This flatbread is a perfect balance of salty-sweet. Roasted butternut squash and caramelized onions stand up to the contrast of the slight bitterness and crunch of radicchio. Bits of prosciutto and nutty fontina cheese add the salty and savory element that make the flavors explode.

Ingredients*this recipe makes 3 flatbreads about 12×9 each

1 butternut squash, peeled and thinly sliced

1 yellow onion, sliced

store-bought pizza dough, room temp, divided into 3 sections

2 cups shredded fontina cheese

1/4 lb prosciutto, torn into small pieces

1 cup chopped radicchio

2 sprigs of rosemary

olive oil, salt

Coat the butternut squash slices in olive oil and salt. Roast in a 400º oven until soft and slightly caramelized. At the same time caramelize the onions in olive oil a sauté pan.

Turn the oven up to 500º. Roll out and stretch the pizza dough as thinly as possible; I use a rolling-pin and my hands. Transfer the dough to an oiled 12×9 sheet pan. Top with butternut squash slices, caramelized onions, and shredded fontina. Sprinkle with the torn prosciutto, radicchio, and rosemary needles. Drizzle the entire flatbread with olive oil, and bake in the oven on the lowest rack for 5-7 minutes, or until the cheese is melted and the bottom is browned and crisp.